Desserts & Baking

Chocolate honeycomb

5 minutes
10 minutes
Wine/Spirit Pairing
Monis Full Cream Sherry NV

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  • 200 g caster sugar
  • 1⁄4 cup honey
  • 1⁄4 cup water
  • 1 1⁄2 t cocoa
  • 1 T bicarbonate of soda
  • 80 g chocolate, melted

1. Line a 20 x 20 cm deep baking pan with baking paper. Bring the sugar, honey, water and cocoa to a boil in a saucepan, stirring continually.

2. Reduce the heat to medium-high. Cook, without stirring, until the mixture reaches 150 ̊C on a candy thermometer, or test by dropping a small amount of the syrup into a glass of cold water. If it solidifies, it’s ready.

3. Remove from the heat, add the bicarbonate of soda and whisk to incorporate. Gently pour the mixture into the baking pan without spreading. Set aside until it hardens.

4. Lift the honeycomb and baking paper out of the pan and place on a clean surface. Break into pieces and serve with melted chocolate.

Cook's note: Bring back childhood memories of school fêtes with this easy crunchy honeycomb, drizzled in chocolate. There isn’t an easier way, or a more delicious one, to finish a meal.

Discover more recipes featuring chocolate here.

Hope Malau

Recipe by: Hope Malau

Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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